Striped crispy tuile tubes

Ingredients:

• 60 g unsalted butter at room temperature
• 0.5 cups of sugar
• 0.5 tsp vanilla extract
• 1/4 teaspoon salt
• Whites of 2 large eggs at room temperature
• 1/3 cup premium flour
• 2 drops of red food coloring

Preparation:

1. Preheat oven to 175°C and line a baking sheet with a silicone mat or parchment paper.
2. In a large bowl, beat the butter, sugar, vanilla extract, and salt with a mixer on medium-high speed until fluffy, about 3 minutes. Add the egg whites and beat until fully incorporated. Reduce the mixer speed to low; add the flour and mix until smooth. Transfer 1 tablespoon of the dough to a small bowl and stir in red food coloring.
3. Place 1 tablespoon of the regular dough on the mat; use a thin spatula to spread it into a very thin oval shape, approximately 10-15 cm in size. There should be only 3 ovals on the mat. Dip a toothpick in the red dough and run it diagonally across the ovals to create thin red stripes.
4. Bake until the cookies are set and the edges are golden, about 7 minutes. Let cool for 45 seconds, then immediately remove them from the baking sheet with a spatula and roll each cookie around a chopstick or the handle of a thin wooden spoon to form a tube. Remove the chopstick from the tube and transfer the cookies to a wire rack to cool completely. You'll need to work quickly, or the cookies will harden; if this happens, return them to the oven briefly to soften.
5. Repeat with the remaining dough, waiting for the pan to cool completely before making the next batch.